Pithla
Pithla is a beloved, rustic Maharashtrian staple known for its creamy texture and bold, earthy flavors. Often referred to as a "savory chickpea flour porridge," it’s a quick-fix meal that transforms humble ingredients into a protein-rich masterpiece. High-quality besan (gram flour) is whisked with water to create a smooth, lump-free slurry. A vibrant base of sautéed onions, green chilies, and garlic provides a savory depth, while turmeric adds that iconic golden hue. Depending on your preference, it can be served as a thick, pourable gravy or cooked down into a dense, fudge-like Zunka. Traditionally enjoyed with Bhakri (sorghum or millet flatbread), a dollop of spicy garlic chutney, and a raw onion wedge.
Equipment
- 1 Kadai
- 1 vessel
- 1 whisk
- 1 mortar and pestle or mixer grinder
- 1 chopping board
Ingredients
- 1 cup besan or gram flour
- 2.5 cups water
- 2 tbsps chopped coriander
- 1/4 tsp haldi powder
- 1 onion finely chopped
To make the techa
- 10 garlic cloves
- 5-6 green chillies or as per tolerance
For the tempering
- 1 tbsp oil
- 1/2 tsp rai or mustard seeds
- 1/2 tsp jeera or mustard seeds
- 1/4 tsp hing or asafetida
- 5-6 kadi patta or curry leaves
Instructions
- Make a lump free batter of the besan with 1/2 cup water at first. Then add the remaining 2 cups water and mix well. Add salt to taste and keep aside.
- Pound together 10 garlic cloves and 5-6 green chillies in a mortar and pestle or grind in a mixer grinder and keep aside. Do not add water to grind. This is called techa or pounded coarse paste.
- Now put 1 tbsp oil in the kadai. When it becomes hot add in 1/2 tsp mustard seeds. When they splutter add in 1/4 tsp hing, 5-6 curry leaves and 1/2 tsp jeera and saute 5 seconds.
- Now add in the techa and saute 2-3 mins till the garlic becomes aromatic.
- Now add in the finely chopped onion and saute till translucent.
- Next add in 1/4 tsp haldi powder and saute
- Now add in the besan and water mixture and cook stirring with a whisk for 2-3 mins until it thickens and starts bubbling.
- Once it starts to bubble, cover the lid and make the flame low. Cook covered for 5-7 mins.
- After 5-7 mins open the kadai and check for salt again. Adjust if required.
- Lastly garnish with chopped coriander and its done!
- Enjoy with jowar rotis or bhakris.